What Makes This Recipe So Good
Udon soup is incredibly simple, but incredibly delicious. It’s as easy as cooking the noodles then boiling the broth ingredients before adding everything together.This recipe is inspired by udon soup you might find at your favorite Japanese restaurant. It’s not necessarily a traditional Japanese soup recipe. The nice thing about making it at home (other that not having to leave the house) is you can really customize it to your preferences.The broth in this soup is rich, salty, and a little sweet, and the noodles are delightfully tender and chewy. It’s literally a bowl of comfort. Perfect for the next chilly evening or the next time you’re feeling under the weather.
Key Ingredients
Chef’s Tips
Use a low sodium soy sauce to keep the udon soup from being too salty, or just to lower the sodium content in general.If you plan to top the noodles with bok choy or mushrooms like I did, add them to the simmering broth for the last minute or so. That will soften them slightly.It’s not necessarily udon soup without udon noodles, but if you’re hoping to make this work with dietary restrictions, you could swap out the udon noodles with zucchini noodles, miracle noodles, or a gluten free noodle you love.
Other Asian-Inspired Recipes You’ll Love
Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)Keto RamenWhole30 Sushi – Spicy Salmon Roll (Low Carb, Paleo, Keto Friendly)Beef Pad ThaiSlow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
